Method

Seal snail and yabbie meat in a hot pan with olive oil, season with thyme, cumin, salt and pepper.

2.

Remove from pan before it is cooked through.

3.

Add a little more oil and fry off leeks for a couple minutes then add garlic and fry gently for a few minutes more.

4.

Add celery, carrot and potato and cook stirring so as to stop it sticking on the bottom of the pan. Add peas.

5.

For the pie liquid make a volute: Melt butter in pot and then add in flour to make a rue.

6.

Cook gently for several minutes to cook out the flour taste then slowly add in hot chicken stock and beer mixing until you have a smooth thick stock or sauce season with saffron threads pre soaked in warm water, curry powder, salt and pepper and add any juice from the cooked meat.

7.

Add the sauce to the vegetables and mix snail and yabbies through.

8.

Cook gently until the vegetables are cooked to your liking.

9.

Before filling your pie dish turn it upside on the puff pastry sheet and cut around it leaving a ring about 1cm out from the dish. This becomes your lid.

10.

Spoon mixture into individual pie dishes, rub beaten egg around the sides of the pie dish and fit with a puff pastry lid sealing it to the sides with the egg mixture.

11.

Brush top of pie with egg mixture and cut a cross in the lid so that steam can escape.

12.

Sprinkle with sesame seeds and then place in a hot oven until puff pastry has risen, is golden brown and crisp.